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Wild bass stuffed with spring onions and ginger, virgin oil


Ingredients:4 people
  • wild line bass
    2 kg
  • grated ginger
    1 tablespoon
  • scallions
    1 bunch
  • garlic
    2 cloves
  • chives
    1/2 bunch
  • olive oil
    2 tablespoons
  • fine sea salt
  • milled Sichuan pepper
  • diced tomato
    2 tablespoons
  • virgin oil:olive oil
    10 cl
  • hazelnut oil
    5 cl
  • walnut oil
    5 cl
  • 1/2 lemon
    juice
  • salt, ground pepper
  • chopped chervil
    2 tablespoons


Preparation:
  • Preparation time:35 minutes
  • Cooking time:25 minutes


Difficulty:[usr 3]

Ask your fishmonger to gut and scale the fish, and fillet them.

Peel, degerm the garlic, chop it, finely chop the head and tail of the spring onions.

Chop the chives.

Lay the bottom fillet of the fish on a large sheet of aluminum foil, salt and pepper from the mill. Sprinkle the scallion, garlic, diced tomato, grated ginger and chives over the fillet.

Add a drizzle of olive oil all over.

Wild bass stuffed with spring onions and ginger, virgin oil

Cover with top netting. season with salt and pepper, add a drizzle of olive oil.

Wild bass stuffed with spring onions and ginger, virgin oil

Close the foil, put in a stainless steel dish and bake in the oven preheated to th. 7 (210°)

for 20 to 25 minutes. Check for doneness with a trussing needle or the blade of a thin knife,

Wild bass stuffed with spring onions and ginger, virgin oil

Meanwhile, prepare the virgin oil by mixing the oils, lemon juice, salt and pepper from the mill. Add chopped chervil.

Lay the fish in its open foil on a serving platter, accompanied by the sauce in a sauce boat, cold or slightly warm.

A creation of Chef Hubert